Culinary Adventures with Camilla

When a friend of mine from elementary school asked if anyone were willing to make her a batch of magical mineral broth, I thought to myself, "Now that sounds like a culinary adventure!" But I had no idea what she meant. A quick internet search gave me this from Rebecca Katz,  Magic Mineral Broth™ ; this one is a slight variation of the same recipe   Magic Mineral Broth 2.0  ; and this one, from Joy the Baker, added chicken: here . So, I decided to give it a go. And one of our mutual friends, who owns Serendipity Farms in Carmel Valley, gave me a bunch of veggies to  add to the pot. But, I didn't end up with the ingredients listed in the recipes, so I decided to wing it, using vegetables from Jamie as well as ones I had in the bin from my CSA. One note: it's crucial that everything you use is organic! You don't want to spend all the time and money on vegetables to make a broth laden with pesticides. That would defeat the purpose of creating thi...

The boys came home from their bike ride - starving. So I opened up the fridge to see what I could whip up that didn't require too much cooking. I had yellow squash and orange cherry tomatoes from Belle and Randy's garden, kale and lettuce from my CSA, and seaweed I had rehydrated the other day. Eccolà! Salad... 1 yellow squash, julienned 1 C orange cherry tomatoes 1 C arame seaweed (reconstituted and drained) 1 C dinosaur kale, thinly sliced (blanched and drained) 2 heads of Little Gems lettuce Place all of the ingredients - except for the Little Gems - in a large mixing bowl. Gently lay your leaves on a plate. Drizzle the veggies with 1 T olive oil, 1 T sesame oil, 1 t soy sauce, and 1 t freshly squeezed lemon juice. Toss to coat. Spoon the dressed veggies over the leaves. Sprinkle with furikake, if desired.

   Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting, sulfur-containing phytonutrients.  So, dinosaur kale is good for you and has a cool name.  The name initially helped sell this to the boys who thought they were eating dinosaur skin.  Now that they've had it several times, it's just like spinach; they love it!  This is a tasty - and quick - salad or side dish that we eat quite often. I buy dried organic arame from WholeFoods, but I'm sure you can find it other places.  Rehydrate according to the package directions.  While the arame is soaking, blanch the kale till bright green and tender. In a large mixing bowl, stir together minced garlic and ginger, raw honey, and a splash of olive oil.  Add the arame and kale and stir to coat.  Season with soy sauce and sesame oil....